Vegan Raspberry & Pistachio Celebration Cake

Name: Vegan Raspberry & Pistachio Celebration Cake
Prep time: 90 min
Cook time: 35 min
Total time: 245 min
Yield: 30
Cuisine: British
Ingredients: 450 ml Vegetable Oil ((or melted Coconut Oil)); 450 ml Unsweetened Soy Milk; 3 tsp Vanilla Extract; 3 tsp Almond Extract; 750 g Caster Sugar; 1050 g Plain Flour ((All-Purpose)); 3 tsp Baking Powder; 1.5 tsp Bicarbonate of Soda ((Baking Soda)); 375 g Pistachios (shelled and very finely ground (measure after grinding)); 1200 g Vegan Block Butter ((solid stick, not tub margarine), softened); 2400 g Icing Sugar ((Powdered Sugar), sifted); 1 tbsp Vanilla Extract; 60 ml Unsweetened Plant Milk ((if needed, to loosen)); 2 tsp Green Gel Food Colouring ((Vegan, e.g., Americolor or PME)); 450 g High-Quality Raspberry Seedless Jam (1 large jar); 250 g Fresh Raspberries ((for filling and decoration)); 100 g Pistachios ((roughly chopped for decoration))

by Teila Fitzpatrick • 2026

Vegetarian

Why some badges are missing

Not vegan: the recipe title (Vegan Raspberry & Pistachio Celebration Cake) — bakes usually contain butter and egg
Not gluten-free: Plain Flour → try gluten-free plain flour
Not dairy-free: the recipe title (Vegan Raspberry & Pistachio Celebration Cake) — bakes usually contain butter and egg
Not egg-free: the recipe title (Vegan Raspberry & Pistachio Celebration Cake) — bakes usually contain butter and egg
Not nut-free: Almond Extract → try toasted sunflower seeds (or pumpkin seeds for crunch)
Not soy-free: Unsweetened Soy Milk
Not low-FODMAP: Plain Flour → try gluten-free plain flour
Not low-histamine: Unsweetened Soy Milk
Not low-GI / diabetic-friendly: Caster Sugar → try granulated sweetener (such as erythritol)
Not kidney-friendly: Unsweetened Soy Milk → try rice milk

Based on listed ingredients — always check labels for allergies.

About this recipe

This magnificent three-tiered, plant-based centrepiece cake is the ultimate centrepiece for a modern celebration. It is completely egg-free and vegan, using natural, quality ingredients to deliver dense, moist sponges that are packed with flavour. The bright, sharp raspberry jam cuts through the rich, nutty warmth of pure, ground pistachios, and the entire creation is cloaked in a velvet-smooth vegan buttercream.

Prep

90m

Cook

35m

Rest

120m

Serves

Rating

—

Total time · 2h 5m

Ingredients

Kitchen Help

Shopping list

450 ml Vegetable Oil — (or melted Coconut Oil)
450 ml Unsweetened Soy Milk
3 tsp Vanilla Extract
3 tsp Almond Extract
750 g Caster Sugar
1050 g Plain Flour — (All-Purpose)
3 tsp Baking Powder
1.5 tsp Bicarbonate of Soda — (Baking Soda)
375 g Pistachios — shelled and very finely ground (measure after grinding)
1200 g Vegan Block Butter — (solid stick, not tub margarine), softened
2400 g Icing Sugar — (Powdered Sugar), sifted
1 tbsp Vanilla Extract
60 ml Unsweetened Plant Milk — (if needed, to loosen)
2 tsp Green Gel Food Colouring — (Vegan, e.g., Americolor or PME)
450 g High-Quality Raspberry Seedless Jam — 1 large jar
250 g Fresh Raspberries — (for filling and decoration)
100 g Pistachios — (roughly chopped for decoration)

Tools

· 6-inch round cake tin
· 8-inch round cake tin
· 10-inch round cake tin
· dowel rods
· mixing bowl
· stand mixer
· spatula
· palette knife
· wire rack

Instructions

Step by step

1
Preheat your oven to 180°C (160°C fan/350°F). Grease and line the bases of your 6", 8", and 10" cake tins with parchment paper.
2
In a large mixing bowl (or using a stand mixer), whisk together the vegetable oil, soy milk, vanilla extract, and almond extract. Add the caster sugar and whisk until fully dissolved and the mixture is slightly lightened.
3
In a separate bowl, sift together the flour, baking powder, and bicarbonate of soda. Gently stir in the finely ground pistachios until evenly distributed.
4
Add the dry ingredients to the wet mixture in three additions, folding gently with a large spatula after each. Do not overmix; stop as soon as you cannot see any streaks of flour.
5
Divide the batter between the three tins. The batter should come approximately two-thirds up the side of each tin.
6
Bake the 10" tier for approx. 35-, the 8" tier for approx. 30-, and the 6" tier for approx. 25- until a skewer inserted into the centre comes out clean.
7
Allow the cakes to rest in their tins for before turning them out onto a wire rack. Let them cool completely for at least 2 hours before trimming and icing.
8
Using a stand mixer fitted with the paddle attachment (or a hand mixer), beat the softened vegan butter on medium-high speed until it is light, fluffy, and very pale (approx. ).
9
Add the sifted icing sugar in small batches, beating on a slow speed to start, then increasing the speed once incorporated.
10
Once all the sugar is added, add the vanilla extract and beat on high speed for another 5- until the texture is smooth and cloud-like.
11
Add the green gel food colouring and mix until an even, elegant pastel green is achieved. Add plant milk to loosen if needed.
12
Trim any domed tops from your cooled cakes. Split each tier horizontally into two even layers. Spread a thin layer of pastel green buttercream onto the first layer, create a small 'dam' of buttercream around the edge, fill the centre with 150g of raspberry jam, and top with a few fresh raspberries. Place the second sponge layer on top.
13
Cover the filled tier (top and sides) with a very thin 'crumb coat' of the pastel green buttercream and chill for to set.
14
Coat each chilled, crumb-coated tier in a generous, final layer of the green buttercream, using a palette knife or scraper to create a smooth finish.
15
For support, push dowel rods into the iced 10" and 8" tiers and trim them flush with the top. Place the iced 8" tier onto the 10" tier, and the 6" tier onto the 8" tier.
16
Decorate the cake using roughly chopped pistachios and remaining fresh raspberries.

Per serving

serves 30

Calories

382kcal

Protein

3.5g

Carbs

52g

Fat

17g

Fibre

1.5g

Sugar

24.7g

Sodium

75mg

AI estimate only — not medical advice. Figures are approximations based on standard ingredient data and may vary by brand, portion size and preparation. Always double-check if cooking for allergies, diabetes, or strict dietary needs.

Tagged

More British recipes →#Vegan #Baking